(Sweet & Sour Condiment)
Show: June 20th
This chutney, along with Mirchi Chutney is a staple in many of street venders’ carts.
Ingredients: About 1 ½ cups
1 ½ cups Water
1 Tbl Tamarind concentrate*
1 ½ cups Chopped seedless dates
Pinch Ground red pepper (cayenne)
*(Tamarind concentrate is available in plastic jars in Indian, Latin, Asian and Middle Eastern grocery stores.)
In a large saucepan, whisk together the water and tamarind until the tamarind dissolves. Add the remaining ingredients and bring to a boil over medium-high heat. Lower the heat to medium and simmer, uncovered, 4 to 6 minutes or until the mixture is slightly thickened. Remove from the stove and cool 5 to 10 minutes.
Transfer the mixture to a blender and puree until smooth. Refrigerate in a glass, plastic or stainless steel container (the highly acidic tamarind will react with certain metals) for up to a week or freeze for up to a month.
Recipe from The Turmeric Trail by Raghavan Lyer, CCP, St Martin Press 2002